If you've ever wondered how to make risotto low carb, you're going to love this cauliflower risotto recipe! It's one of my favorite low carb side dishes!
Servings 4 servings
- 1 large head cauliflower
- 4 slices bacon diced
- 2 cloves minced garlic
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup shaved parmesan
- 2 tablespoons minced parsley
- Salt and pepper to taste
Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have rice sized chunks of cauliflower. Alternately, purchase a one pound package of riced cauliflower or chop the cauliflower by hand.
Heat a large skillet over medium heat. Add the bacon to the skillet and fry until crisp, stirring often. Drain the grease.
Add the garlic to the skillet and cook for 1 minute.
Add the cauliflower rice and chicken broth and stir to combine.
Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.
Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated, about 5 more minutes.
Stir in the heavy cream, Parmesan, parsley, and salt and pepper. Serve immediately.
Calories: 248kcal | Carbohydrates: 12g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 523mg | Potassium: 728mg | Fiber: 4g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 106.4mg | Calcium: 209mg | Iron: 1.3mg